Bread Basics – Flour, Gluten, Leavening, Baking Theory, Procedure, Methods, etc

Flour: White Flour is milled from wheat kernels after the outer protective bran shell covering and the germ (the new wheat embryo) have been removed, leaving only the Endo-sperm, which is mostly Starch and Protein, and otherwise serves as food for New Wheat Germ Embryos White Wheat Flour contains 63-73% Starch and 7-15% Protein, the … Continue reading Bread Basics – Flour, Gluten, Leavening, Baking Theory, Procedure, Methods, etc

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